Live Love Saute

Don't forget to add love, it makes all the difference!

Sweet Potato Stew (Vegan)

· Leave a Comment

All of a sudden, there’s a chill in the air and the sun is setting early. It’s the perfect time for a warm cup of stew. I saw this Sweet Potato Bisque at Trader Joe’s and knew immediately I had to try it. I prefer a stew to a soup, so I added in a few items to give this bisque some pizazz!

Ingredients:

1 32 oz Trader Joe’s Sweet Potato Bisque

2 Sweet Potatoes, cubed

1 can Organics Garbanzo Beans

1 package Melissa’s Produce Cipollini Onions

Gourmet Garden Parsley Lightly Dried

McCormick Sea Salt & Black Peppercorn

 

Preheat oven to 400 degrees. Add onion and sweet potato cubes to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes.

While vegetables are roasting, warm bisque on stove top. Add in garbanzo beans and warm according to can directions. Just prior to serving, add in roasted sweet potato cubes and onions. Serve immediately with a sprinkle of parsley.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Van Leeuwen’s Vegan Fall Special: Ice Cream For Breakfast

· Leave a Comment

All I want to do today is fly to NYC and dance around in the Central Park leaves. If you’re not able to jet off to a fantastic Fall destination and you live in Southern California, I’ve found the next best thing! Van Leeuwen’s current vegan Fall special is Ice Cream for Breakfast. It’s made with Brown Sugar and Cinnamon Oat Milk Ice Cream, Maple Raspberry Swirls, and Oat Cranberry Cookie Crumbles. It tastes like Fall in a cone!

You can find this Fall special at any of the LA Van Leeuwen locations.  South of LA, you can find this  special sold at Scoops La Jolla. If you’re not local to NYC or SoCal, Van Leeuwen does ship standard and vegan flavors nationwide. You never know when an ice cream emergency will hit. I think it’s best to have a few backup pints in your freezer!

Please note, this content uses referral links for products I have used and loved. Recommended products:

Van Leeuwen Artisan Ice Cream Book

vanleeuwenicecream.com

icecreamshoplajolla.com

Chocolate Tart (Dairy Free)

· Leave a Comment

Something sweet for you & your Valentine! I found these adorable heart shaped tart pans but I’ve also used a 9 inch round fluted nonstick tart pan for the same recipe. Happy February!

Mini Heart Tart Pans

Ingredients:

2 cups/24 cookies, finely ground Lorna Doone Cookies

(Optional: 3 cups/40 cookies if you prefer thicker crust)

5 tbsp dairy free butter alternative, melted  (Smart Balance Original)

10 oz  Enjoy Life Chocolate Chips

14 oz  Nature’s Charm Coconut Cream

1/4 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

1/2 tsp sea salt

2 eggs, beaten

Pam Baking Spray With Flour

Preheat oven to 350. Combine ground cookies and butter alternative in a bowl. Spray tart pan generously with baking spray. Transfer cookie mixture to tart pan and press evenly along bottom and sides. Set aside.

Bring coconut cream to a boil in a medium pot. Remove from heat and stir in chocolate chips, stir until mixture combined. Stir in vanilla, sea salt, eggs.

Pour chocolate mixture into tart crust. Bake 25 minutes. Cool completely before removing tart from pan, at least 30 minutes. Serve same day or refrigerate and serve the following day.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Thanksgiving Ideas: Pumpkin Tart (Dairy Free)

· Leave a Comment

 

Pumpkin Tart

 

It’s true, home is where the heart is. My heart is always with my family. This pumpkin tart reminds me of all the yummy Thanksgiving meals my Mom and Grandma made during my childhood. Now that I’m lactose intolerant, I am so excited to have a dairy free version that actually tastes just as delicious!  Aren’t the Williams-Sonoma pie crust leaf cutters the cutest? I’m looking forward to creating many more leaf designs, but a heart seemed fitting for Thanksgiving.

Round Tart Pan With Removable Bottom

Fall Leaf Pie Punches

Ingredients:

1 (15 oz) can Libby’s 100% Pumpkin Puree

1 (11.25 oz) can Nature’s Charm Sweetened Condensed Coconut Milk

2 eggs, lightly beaten

1 egg beaten + splash of water, for egg wash

1/4 cup turbinado sugar

1 tsp cinnamon

1 1/2  store bought refrigerated pie crust

Pam Baking Spray With Flour

flour

1/2 tsp sea salt

Preheat oven to 350 degrees. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes. Cut second pie crust in half, place one part onto floured cutting board and refrigerate second half (for other use). Using the leaf pie crust cutter, cut out 10 leafs. Set aside.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, condensed milk and 2 eggs until combined well. Pour into tart shell. Place dough leafs in heart design on top of pumpkin filling. Paint with egg wash.

Place on a baking sheet. Bake for 45 minutes. Leaf cutouts should be slightly browned. Remove from oven and let cool 20 minutes. Refrigerate entire pan (outer ring and bottom) until ready to serve. When ready to serve, remove pans outer ring and place on serving tray.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Lemon Tart (Dairy Free)

· 1 Comment

Lemon Tart

A sweet end to summer! Perfect for your Labor Day spread!

Ingredients:

1/2 cup lemon juice

1/2 cup turbinado sugar

1/2  Nature’s Charm Coconut Cream

3 eggs

2 egg yolks

1 store bought pie crust

powdered sugar, for dusting

Pam Baking Spray With Flour

 

Preheat oven to 400 degrees. Spray 9 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes.

In a large bowl, beat lemon juice & sugar until smooth in consistency. Add coconut cream slowly and then one egg at a time until well blended. Pour filling into tart shell.

Place tart pan on a foiled baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 30 minutes to 1 hour. Serve with a dusting of powdered sugar.

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Chocolate Pudding (Lactose Free)

· 3 Comments

photo (29)

 

Now that I’m on a lactose free diet, I cannot buy readymade pudding. (Such a bummer when you just want/need some chocolate!) I decided to attempt some homemade chocolate pudding! I followed a recipe I found online.  It turned out well, however, it is definitely more of a dark chocolate taste. I am more of a milk chocolate type of girl, so I’ll have to try this recipe again and alter the ingredients. I also added the pudding to Keebler mini graham crusts and mixed together it was delicious!

Ingredients:

3 tbsp cornstarch

1/3 cup and 2 tbsp sugar

¼ cup cocoa powder

pinch of salt

2 cups plain unsweetened almond milk

1/3 cup dairy-free chocolate chips

½ tsp vanilla

6 Keebler mini graham crusts

pecans (optional)

 

In a small bowl, combine cornstarch with 2 tbsp cold water. Mix to dissolve and set aside.

In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the almond milk, about ¼ cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, stirring constantly to keep the chips from resting on the bottom of the pan and burning. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming, and set on a wire cooling rack to cool for about 20 minutes. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

Don’t forget to add love, it makes all the difference!

http://dairyfreecooking.about.com/od/custardspuddings/r/chocpudding.htm

Google+